Let me start by saying, I love shortcake. A lot. I love its biscuity, buttery texture, that it’s not overly sweet—just sweet enough—and how when paired with freshly picked summertime strawberries, and real whipping cream, no other dessert compares.

About this strawberry shortcake muffins recipe:

Essentially, we’re talking delicious strawberry shortcake, in muffin form. I based this recipe on my mum’s original shortcake recipe (which she has been making forever).

The muffin batter, as seen in the pics below, will be quite thick and a little bit sticky. Totally OK. Gently fold in those glorious chopped strawberries and start scooping.

Depending on the size of your scoops (I use a 1/4 cup), this recipe makes 12-14 muffins.

For a little extra sweetness, before popping them into the oven, top each strawberry muffin with a sprinkle of sugar. Turbinado sugar is great here, but regular white sugar works just as well.

After 20 minutes (give or take), your kitchen will smell amazing and the muffin tops will be nicely golden. Try to let them cool before taste testing.

So much buttery strawberry goodness. If you give these strawberry shortcake muffins a try, let me know in the comments below—I love to hear from you!

Instructions

Cut butter into small pieces and mix into flour with a pastry cutter (or two knives, or your hands) until the mixture is crumbly.

Stir in sugar. Add milk and stir until just combined.

Gently fold in chopped strawberries.

Scoop into well greased or parchment lined muffin tins, sprinkle tops with a pinch of sugar each, and bake at 400 for 20 minutes. The tops will be slightly golden and a toothpick or fork inserted should come out clean.

Notes

Don't over mix the berries, or they will bleed into the batter. Fold in gently.

This recipe uses butter, not margarine. Margarine will not result in the same type of buttery shortcake batter we're looking for.

I am always on the lookout for strawberry recipes and this one hits it out of the park!!! The aroma is so mouthwatering and the taste is spectacular . The texture so light and fluffy. Thank you for sharing …they will be baked a lot in this house!

Hi I’m in Australia and wondered if i could use frozen berries?? Would you think it’d work okay? And is the oven temperature degrees Celsius or Fahrenheit? Fan forced oven would you decrease by 5 or 10 degrees please.
Thanks a bunch! Tracey

Hi Tracey! I am slightly wary of using frozen strawberries, for a couple of reasons…number one being that they would add an excessive amount of moisture and result in a soggy muffin…also, size-wise, I’m assuming the frozen berries would come whole and this recipe is best with them chopped into smaller pieces. With that said, if you can find some fresh berries, I’d highly recommend using them instead! Re oven temp, the muffins bake at 400 degrees Fahrenheit. From what I’ve gathered from some Goggle sleuthing, this would convert to 200 degrees Celsius (conventional oven) and 180 degrees in a Celsius fan-forced oven. If you give these a try let me know! xo Bri

Hi Claudine! I personally have not tried this substitution so I can’t say 100% that the swap will result in the same flavor/texture. However, through a little online research, it seems a fairly safe bet. Some suggest reducing the baking powder and adding a pinch of baking soda——others do not. Let me know how it turns out! xo

Hi Shanee! They will definitely be moist (but shouldn’t be overly wet). How moist will depend on how juicy the berries you are using are, which can vary quite a bit! I find local, in-season berries, quite juicy, more so than the store-bought, imported variety. After chopping especially juicy berries, you could gently pat them with paper towel to remove excess juices before adding them to the batter. This should help! xo Bri